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Nothing could be easier than this cheese and butter-topped pan-sautéed steak.
Place 1/2 cup butter and cheese in small bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in parsley and pepper. Place butter mixture onto plastic food wrap; form into 4-inch log. Refrigerate until firm (1 hour).
Sprinkle steaks with salt. Melt 2 tablespoons butter in 12-inch skillet until sizzling; add steaks and garlic. Cook over medium-high heat 4 minutes, turning once, until brown. Add wine. Cover; continue cooking, turning once, until steak is at desired doneness (5 to 10 minutes).
Meanwhile, remove butter mixture from refrigerator; let stand at least 15 minutes. To serve, cut butter into 6 slices; place 1 slice on center of each hot steak. Serve steaks with any remaining pan juices, if desired.
*Substitute any type of blue cheese.
**Substitute beef broth.
Dietary Fiber: 0g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/897
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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